Orange Meringue Pie

Orange Meringue Pie

22 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 50 m
jowolf2
Recipe by  jowolf2

“A nice change from lemon meringue. A unique flavor.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
  2. In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
  3. When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
  4. Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Share It

Reviews (22)

Rate This Recipe
proudarmywife
16

proudarmywife

This was wonderful! It would be great on a hot summer day or night as the citrus is very refreshing! I actually had to make this twice as the first time I assumed the filling would set after cooling. Only later did I realize I needed to cook the filling until it is about the consistency of pudding. Practice makes perfect~! It was awesome once I cooked the filling long enough!

Tsuki
15

Tsuki

I can't believe that there really is just one review at this delicious pie ... It's the best citrus pie i ever had, better than the Lemon & Lime pie! Thank you very much! I'll make this one again!

abapplez
13

abapplez

Fantastic Recipe! Perfect as written. I do think I will try all Orange Juice next time just to make the orange flavor even stronger (we love orange flavored anything). I loved the addition of the orange segments too. This will absolutely be a repeat at our house. Thank you for sharing!

More Reviews

Similar Recipes

Lemon Meringue Pie III
(234)

Lemon Meringue Pie III

Robert E. Lee's Orange Pie
(16)

Robert E. Lee's Orange Pie

Orange Blossom Pie
(16)

Orange Blossom Pie

Rhubarb Orange Cream Pie
(11)

Rhubarb Orange Cream Pie

Sweet Potato Pie with Marshmallow Meringue Topping
(9)

Sweet Potato Pie with Marshmallow Meringue Topping

Coconut Cream Meringue Pie
(8)

Coconut Cream Meringue Pie

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 365 cal
  • 18%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 52.6 g
  • 17%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 121 mg
  • 40%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lemon Meringue Pie III

>

next recipe:

Orange Blossom Pie